南方鲜食枣正常果与裂果不同时期内含物含量的比较
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摘要
通过测定枣果内含物含量,初步探究枣裂果发生的机制,为生产上防止枣裂果提供理论依据。以南方鲜食枣中秋酥脆枣为试材,采用蒽酮比色法、考马斯亮蓝法等方法,对枣果中可溶性糖、淀粉、可溶性蛋白质等内含物含量进行测定。结果表明:从白熟期至完熟期,枣果中可溶性总糖、淀粉、维C及Ca、K含量均呈逐步上升趋势,还原糖、可溶性蛋白质及Mn、Na含量均呈逐步下降趋势;各个时期正常果中淀粉和可溶性蛋白质含量均比裂果高,完熟期正常果淀粉含量为7.43%,比裂果淀粉含量6.29%高1.14%,差异性显著;正常果中Ca、Na含量均比裂果高,完熟期正常果Ca含量为58.06 mg/100g,显著高于裂果的48.88 mg/100g,而K、Mg、Fe的含量均比裂果要低;白熟期正常果与裂果各组成物质含量差异性不显著(维C含量除外),完熟期均达到显著差异水平.
This study aimed at studying preliminarily the mechanism of jujube fruit cracking by determing the content of inclusions of normal and cracking jujube fruit in different periods to prevent the jujube fruit cracking in production and provide a theoretical basis.Taking the south of fresh jujube-zhongqiusucui Zao as test material, reducing sugar content was determined by 3,5-Dinitrosalicylic acid method; vitamin C content was determined by 2.6-dichlorophenolindophenol method of sodium;Soluble protein was determined by Coomassie brilliant blue method;Mineral content was determined by ICE3500 determination of atomic absorption spectrometer,adopting the method of national standard specified;Data was processed by Excel and SPSS19.0. Results show:From white ripe period to full ripeness period, the content of soluble sugar, starch, vitamin C, Ca and K of jujube fruit showed a gradual upward trend; the reducing sugar, protein, Mn and Na contents showed a gradual downward trend; the various periods of normal fruit starch and soluble protein content were higher than fruit, ripe stage of normal fruit starch content of 7.43%, more than 6.29% high starch content of fruit 1.14%, a significant difference; Ca and Na contents of normal fruit were higher than fruit, ripe stage of normal fruit Ca content was 58.06 mg/100 g, was significantly higher than cracked jujube fruit of 48.88 mg/100 g. While the content of K, Mg and Fe were lower than fruit;The white mature period in normal fruit cracking and the material content of the difference was not significant(except the vitamin C content), ripe stage showed the significant differences.
This study aimed at studying preliminarily the mechanism of jujube fruit cracking by determing the content of inclusions of normal and cracking jujube fruit in different periods to prevent the jujube fruit cracking in production and provide a theoretical basis.Taking the south of fresh jujube-zhongqiusucui Zao as test material, reducing sugar content was determined by 3,5-Dinitrosalicylic acid method; vitamin C content was determined by 2.6-dichlorophenolindophenol method of sodium;Soluble protein was determined by Coomassie brilliant blue method;Mineral content was determined by ICE3500 determination of atomic absorption spectrometer,adopting the method of national standard specified;Data was processed by Excel and SPSS19.0. Results show:From white ripe period to full ripeness period, the content of soluble sugar, starch, vitamin C, Ca and K of jujube fruit showed a gradual upward trend; the reducing sugar, protein, Mn and Na contents showed a gradual downward trend; the various periods of normal fruit starch and soluble protein content were higher than fruit, ripe stage of normal fruit starch content of 7.43%, more than 6.29% high starch content of fruit 1.14%, a significant difference; Ca and Na contents of normal fruit were higher than fruit, ripe stage of normal fruit Ca content was 58.06 mg/100 g, was significantly higher than cracked jujube fruit of 48.88 mg/100 g. While the content of K, Mg and Fe were lower than fruit;The white mature period in normal fruit cracking and the material content of the difference was not significant(except the vitamin C content), ripe stage showed the significant differences.
引文
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[6]刘隋赟昊,韩超,于婷,等.引进新疆的48个枣品种果实与果核性状分析[J].经济林研究,2016,34(4):37-46.
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[15]马雯彦,庞晓明,续九如,等.果实裂果影响因子研究进展[J].华中农业大学学报,2010,29(6):798-804.
[16]高俊凤.植物生理学实验指导[M].北京:高等教育出版社,2008:54-55.
[17]李书静,李可,姚新建,等.2,6-二氯靛酚钠法测定果汁饮料中的维生素C[J].光谱实验室,2011,28(5):2391-2394.
[18]仝月澳,周厚基.果树营养诊断法[M].北京:北京农业出版社,1982:58-90.
[19]何祥生.裂果烂枣与炕枣技术[J].山西林业科技,1987,6(2):29-30.
[20]周培根,罗祖友,戚晓玉.桃成熟期间果实软化与果胶及其有关酶的关系[J].南京农业大学学报,1991,14(2):33-37.
[21]Tieman D M,Harriman R W,Ramamohan G,et al.Anantisense pectin methyleseterase gene alters pectin chemistry and soluble in tomato fruit[J].Plant Cell,1992,9(4):667-679.
[22]宋乾江.钙、钾对不同品种甜樱桃果实内在品质的影响及裂果品种分析[D].河南:河南科技大学,2012.
[23]杨双双.Ca Cl2对新疆不同品种枣的裂果研究[D].石河子:石河子大学,2014.
[24]常冀原,张斌,许琪,等.氮、磷、钾对江南油杉形态及生理变化的影响[J].中南林业科技大学学报,2015,35(5):46-50.
[25]李宝国.枣果实裂果机理的初步研究[J].果树科学,1999,7(4):667-679.
[26]刘同才,刘宝轻.枣裂果的原因及预防技术[J].河北果树,2006,12(3):55-71.
[2]杜巍,李新岗,王长柱,等.枣裂果机制研究[J].果树学报,2012,29(3):374-381.
[3]李洁,宋宇琴,韩金龙,等.矿质营养处理对枣裂果和品质的影响[J].山西农业科学,2013,41(10):1054-1057.
[4]李承想,袁德义,韩志强,等.生草栽培对南方鲜食枣园土壤理化性质的影响[J].经济林研究,2015,33(4):70-74.
[5]静国涛.金丝小枣裂果原因及防治措施[J].河北果树,2009(1):50-51.
[6]刘隋赟昊,韩超,于婷,等.引进新疆的48个枣品种果实与果核性状分析[J].经济林研究,2016,34(4):37-46.
[7]杨俊强,王宝明,王小原.枣裂果研究进展[J].山西农业科学,2009,37(3):86-89.
[8]陈辉惶,李建贵,张俊,等.新疆红枣裂果机理研究进展[J].新疆农业科学,2012,49(6):1066-1072.
[9]夏永秀,廖明安,邱利娜.甜樱桃裂果与防治研究进展[J].中国果树,2010(2):55-58.
[10]李捷,赵飞,贺润平,等.枣裂果机制与防治技术研究进展[J].干果研究进展,2007(5):226-229.
[11]Knoche M,Petracek P D,Bukovac M J.Urea penetration of isolated tomato fruit cuticles[J].Journal of the American Society for Horticultural Science,1994,11(4):761-764.
[12]唐黎标.果树发生裂果的原因与防止技术[J].中国南方果树,2003,32(3):74-75.
[13]丁勤.油桃果实生长发育与裂果的关系研究[D].杨凌:西北农林科技大学,2004.
[14]马之胜,贾云云,王越辉.油桃裂果率与果实特征的研究[J].河北农业科学,2007,11(3):27-31.
[15]马雯彦,庞晓明,续九如,等.果实裂果影响因子研究进展[J].华中农业大学学报,2010,29(6):798-804.
[16]高俊凤.植物生理学实验指导[M].北京:高等教育出版社,2008:54-55.
[17]李书静,李可,姚新建,等.2,6-二氯靛酚钠法测定果汁饮料中的维生素C[J].光谱实验室,2011,28(5):2391-2394.
[18]仝月澳,周厚基.果树营养诊断法[M].北京:北京农业出版社,1982:58-90.
[19]何祥生.裂果烂枣与炕枣技术[J].山西林业科技,1987,6(2):29-30.
[20]周培根,罗祖友,戚晓玉.桃成熟期间果实软化与果胶及其有关酶的关系[J].南京农业大学学报,1991,14(2):33-37.
[21]Tieman D M,Harriman R W,Ramamohan G,et al.Anantisense pectin methyleseterase gene alters pectin chemistry and soluble in tomato fruit[J].Plant Cell,1992,9(4):667-679.
[22]宋乾江.钙、钾对不同品种甜樱桃果实内在品质的影响及裂果品种分析[D].河南:河南科技大学,2012.
[23]杨双双.Ca Cl2对新疆不同品种枣的裂果研究[D].石河子:石河子大学,2014.
[24]常冀原,张斌,许琪,等.氮、磷、钾对江南油杉形态及生理变化的影响[J].中南林业科技大学学报,2015,35(5):46-50.
[25]李宝国.枣果实裂果机理的初步研究[J].果树科学,1999,7(4):667-679.
[26]刘同才,刘宝轻.枣裂果的原因及预防技术[J].河北果树,2006,12(3):55-71.